“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
- Georges Blanc, Ma Cuisine des Saisons!

These are two kinds of Cinnamon, curly one on the left has sweet aroma used in desserts and another flat kind is Cassia bark has spicy flavor used in most Asian cuisine.To read about the differences between these two, click here.

Spinach-Ricotta Gnocchis flavored with Cinnamon and Nutmeg, served with Marinara sauce:This recipe is from an old "The Good Housekeeping" magazine, loved the taste and makes a substantial meal for the family. You can use any Spaghetti sauce you have at hand to serve with these with or you can make your own. Hope you try.

To make them:1. Heat 2 tbsp butter in a pan, add minced onion, saute for a minute. Add in thawed, squeezed dry Spinach, ricotta, stir fry for 5 mins. Turn off the heat.2. When cooled slightly, add eggs, 3/4 cup flour, 1/3 cup Parmesan, salt, pepper, cinnamon, Nutmeg pd,mix well. Cover and chill in the fridge for 1/2 an hour.3. Fill a wide mouthed pan with water, bring it to a rolling boil. Sprinkle 1/4 cup flour on the counter. Take out the spinach bowl, with floured hands,make a make sized oval shape,coat them lightly with flour and keep them on a plate.Repeat.4. Carefully add 6-7 Gnocchis into the boring water, cook them until they are puffed and they float on top of the water or about 6-7 mins. Take them out, drain on paper towel.Repeat with all others until done.5. Heat 2 tbsp Butter in a non-stick pan, add all the cooled Gnocchis, stir them until they are slightly golden allover. Take them out on a plate, sprinkle 2 tbsp grated Parmesan cheese on top.6. Serve with Marinara sauce sprinkled with some more Parmesan cheese!

1. How long have you been blogging?Since June 2006 at FH and Jan 2007 at Aroma! That would be almost 1 1/2 years of non-stop blogging until recently!! Phew!!:D

2. What inspired you to start a blog and who are your mentors?I chanced upon foodie blogs while surfing for some recipes one fine day. I was amazed to see there are blogs for cooking with step by step photos which made me deliriously happy!! That got me thinking that I should start my own as well.I pestered Arvind to get me started since I was not familiar at all with blogging at that time. so it started!! No mentors as such but certainly love Sailu's blog. It's so wonderful to see so many traditional dishes over there with absolutely no frills attached! She inspires me.

3. Are you trying to make money online or are you doing it for fun? Blogging is pure fun for me!!! Both my blogs are 100% "making money" free!!:D

4. What three things do you love about being online? first, I love blogging and commenting although it does take considerable time out of my day, specially mornings!!Secondly, I love the blog friends I have made over the years and love to be part of their blog lives and enjoy their culinary skills too.Last but not least, love looking at the photos and reading about so many different cuisines around the World and absolutely fascinated by it all!

5. What three things do you struggle with online?

Time it takes to comment during weekdays in 60+blogs EVERY SINGLE DAY!!!

Although I say "no commenting on weekends" to myself, I can't stop myself checking in anyway if I have time during weekends!:P

Blogging is terribly addictive!! I would like to make some changes to my routine in 2008 and visit only my regular readers' blogs instead of blindly going to every blog which I have blog rolled since 2006 even though some almost never visit me!!:D

That's it!! I will refrain from tagging this time.If anybody would like take this up, you are most welcome!:))

Except Cinnamon, it's an authentic Italian dish sra. Nutmeg and Cinnamon makes them smell so good. Give it a try if you can find Ricotta there! Just came back from grocery shopping. Thinking of menu for Christmas, got the Honey baked Ham already!:)

thnks for bringing out the diff. between cinnamon and cassava...someone had mentioned about using one against another and i was kinda confused..but lazy to look it up ;)...the 5 things was a fun read ....

Cinnamon which we use in America is sweet, to use in desserts and totally different from Dalchini(Cinnamon) we use in India or in spicy Indian gravies!! We can't interchange them in the dishes as in desserts and spicy dishes. Glad you read it.Happy holidays!:))

Nice meme dear! And congrats on your 100th post in Aroma! Though I do have a lot of free time, It is only 5 to 10 minutes at one go! :D By the time I switch on the computer, something comes up and just have to leave! I feel I am missing something, not visiting blogs to comment! Lax somehow manages to post what I type and pictures I upload in flat 10 minutes! :) Until feb 10th it will be slow from my side!

Thanks Latha. I just wanted to let you know that I did your tag!:)Take it easy, I know your father is with you now. We all have few days of holiday here, so most of us are not blogging anyway. Just relax and have a great time with your dad. I will be gone until 1st too. I have one more post here for you to publish for AFAM and a MW gravy.See you. Happy 2008!:))

Vijaya, hope you try. Really tastes great. You can add few red chilli flakes for spice too.Have a fun holiday, see you later!!:))

Pravs, give it a try this weekend, you will love it! Happy holidays, have fun!:))

Hi Musie, I haven't been blogging for 3 weeks too, so you didn't miss much. I know it's busy time for all of us, so take your time. I will be off again until 1st too, see you after that. Hugs to you. Happy new year!:))

You are welcome Raks.I still have two more MeMes to do, but don't have time right now!!:D See you later!:))

That curly one is sweet tbc, can't use it in the spicy Indian but smells so good in American desserts like muffin and cakes. Try it. Dalchini is the one we use it for whole Garam masala. You too have a great time, we get to relax for few days anyway!:))

Thanks Ramya. Arvind is on call, so we are not going anywhere for sure. Yes, a feast is planned for 25th and a cake is planned to welcome 2008!!:DTrisha has some volunteering hours to do during the week, I will be driving her back and forth and relaxing rest of the time. See you later, I will be commenting and blogging until Monday!:))

I am a freelance writer in Mumbai and currently exploring writings on Indian food blogs and different stuff that they write / discuss.

Would appreciate if you could answer the following questions for me.

1. What new flavors, recipes have you tried or noticed in the recent past?2. What experiments have you tried? Any fusion foods?3. Which of these have worked and why?4. What new trends / changes do you see in everyday cooking and why?5. What new food products would you like to buy to make everyday cooking easier and fun?

Hi Sig, good to see you. Hope you are getting ready for X-Mas meal!:)I know we Hindus don't celebrate Christmas officially but yeah, I do cook something special. I have planned Honey baked Ham, garlic-Parsley butter Potatoes, Coleslaw, and Panettone for dessert.I will post a photo, but no post as such. Taking a break until the 1st!:)Have a great time Sig. Arvind is on call unfortunately but will come home for lunch tomorrow!:)

Hi Anonymous, glad to see your questions but wrong time to ask on Christmas eve!! HeHe!!I will answer these when I can, probably after the 1st 2008 thru' e mail to you but it takes time though. We are all very busy around this time.Hope that's okay.Happy new year and enjoy. I will e mail you later, thanks!:))

Enjoyed your meme....its correct.. like before the involvement got reduced..but i always wondered at you...How Ashaji is able to maintain this strength of visiting and posting long one..HAPPY HOLIDAYS.

Hello Usha, thanks, hope you try.It's tasty and healthy too.I am getting tired too, have been blogging for so long and posting for every single event!:DFrom next year, I will take frequent breaks and blog a little less than now.It's good for me, kids will be happier seeing me less on the PC too. Take care. I will see you on the first.I have to post for AFAM, after that I will be back on 1st or 2nd!:))

Hi hi Asha did you say blogging is addictive. I totally agree. I am on a break from it till the begning of january but coudn't resisit to take a peak to see what you have blogged recently.I love the gnocchi. I can just taste them looking at the pic.

HeHe!! F, I am on "break" too until 1st and then I peeked in to your blog as well! We never learn to relax, do we? :pGreat to see you. We had a great time on Christmas although Arvind was on call. Baking and cooking something for new year post this week.Trisha and I went to the movie "Sweeney Todd" today, loved it. Kids are going back to school on the 3rd, have a dental appointment for Tushar tomorrow. He has braces ion his teeth!:)See you next week, happy 2008.

Good you was tagged.You put little about yourself. That is interesting.My mom in Poland started blogging(she is 78). She likes to cooks, bakes and she tries to write about it. Can I put your blog at her blog?She needs inspiration.

Shyama want to see sweeny tod but she checked the movie hall and it is only coming here in the begning of february to her frustruation.She loves all the timburton movies.Now I am not going to come back and take a peek. See in after the first week of January

Hi Krystyna, thanks. I love cinnamon too. Good that your mom has blog too, I will check it out. Happy new year!:)

Are you sure you are not going peek again F? ;DHave a great time, I will post on the 1st at FH and here but check it whenever you can. Hugs, see you then!:)Tell S "Sweeney Todd" is really good, not to miss it when it's on.

Loved the Gnocchis! Nice post & A Big Big Congrats on your 100th post.Way to go.. your a great friend & Blogger many of us have. We all love you & appreciate the time you take in leaving a sweet comment for all our posts! Thanks Asha for all you do! You truely are a super women!!

These are very nutritious. I am thinking it will be great snack for school for my kids. Thanks for sharing. I have so many recipes in my pile to try, that i just dont seem to find much time. Waiting for my kids to get a little older, when they can help me out in the kitchen rather an mess up :). Thanks for sharing.Archana

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